Lemon Crumb Cake – Olive Garden Copycat

So yesterday was my amazing mother’s birthday! She turned 25 for like the 17th time….so younger than me, but that’s cool, I’ll turn that again one day 😉 Anyways, she asked me to make her a cake, obviously being the baker I am I happily obliged. So I asked her what she was craving, and lemon being one of her favorite flavors she told me that. Well I don’t know about you guy’s but this Lemon Crumb Cake from Olive Garden has been one of my favorite lemon desserts for the longest time. It is so light with just the perfect amount of lemon flavor AND those crumbs!! Yum, so I knew that this was the cake that I was going to make her.

I don’t know if you know this or not but Olive Garden has some recipes of their menu items online that you can make! WHAT?!?! I know, it’s pretty amazing. Now I don’t remember if I had gotten this recipe from there or not (probably not since it uses a cake mix) cause I’ve had this recipe for many many years, but some of their other recipes are seriously awesome. I mean who doesn’t love Olive Garden? I could live off of there breadsticks all day, every day!

This cake is a little time-consuming, not too bad thought! The chilling process is what makes it longer, but so worth it!! Also, those crumbs, although they are tasty, they can be messy. If only there were a way to keep those buggers glued onto to cake. Oh well, that’s what tongues were made for anyways, lopping up the leftovers! Or is that just me? Probably just me. This cake is great for any occasion and since Spring is finally starting to show its face and lemon recipes are back in full spring it will be great for Easter!

Lemon Crumb Cake

2016-03-01 18:35:26

A delicous white cake layerd and frosted with a light lemon cream cheese frosting and topped with a delicious crumb finish.

Gently fold into the cream cheese mixture and refirgerate until ready to use.

Once cake is full cooled cut in half.

Place 1/2 of your filling mixture on bottom layer of cake then top with other layer.

Frost the rest of your cake with remaining frosting.

Refrigerate for about 1 1/2 hours.

To make crumb topping, in bowl add your flour and powdered sugar and stir until blended.

Stir in your vanilla.

Chop your butter into 8 pieces and add to mixture.

Using your hands crumble mixture together until crumbs form, breaking butter down to smaller pieces as you go.

Take cake out of refrigerator sprinkle top with crumbs and press up sides.

Put back in refrigerator and allow to chill another 1 1/2 hours before serving.

Notes

The original recipe calls for 1 block cream cheese, 2 cups powdered sugar, 3 Tbs lemon juice and 1 cup cream. I like to frost all the way around my cake so I add more. You can make this if you'd like less frosting and filling.

I saw in your post that you don’t remember where you got the recipe. It’s actually Todd Wilbur’s (Top Secret Recipes) recipe with the crumb topping doubled and the changes you noted about the filling/frosting.

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Alli is a Midwest mom of 4 amazing kids. Born and raised in Minnesota she grew up a self taught cook, finding her way through the kitchen over the years of trial and error. When shes not baking or cooking she loves movies, shopping, traveling and long romantic walks to the fridge!

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